- 250 g raw cashews
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 80 g unsweetened almond yogurt
- 1/2 tsp salt
- 1/2 tsp onion powder
Simple vegan cream cheese
For most vegans, giving up cheese is probably the hardest thing when they begin their vegan journey. As I grew up in Asia, cheese was never my thing. I don’t hate it, but I also don’t like it either… I’m generally just not into most of the dairy or dairy-related products.
However, I do love tofu and cashews!!!! In vegan cooking, they are mostly used as the main ingredient for vegan cheese. I posted a very creamy vegan tofu cheese recipe a while ago, and everyone loves it. So today I want to share another vegan cheese recipe – cashews vegan cream cheese.
Soak the raw cashews in boiling hot water for 30 minutes or in lukewarm water overnight, the longer you soak, the creamier the vegan cream cheese will be.
Rinse the soaked cashews with water and shake through a sieve to remove any excess liquid.
Add the soaked cashews and the rest of the ingredients into the food processor and blend until creamy. You may need to use a spoon or spatula to re-position the cashew mixture to help it blends evenly – and that’s all. Simple, right?! 😊
You can upgrade the flavour by adding some chive or dill to make herby cream cheese. This beautifully made dairy-free cream cheese is an ideal spread for toast or for stirring into a pasta dish. It is also raw, gluten-free, and packed with protein!
If you’ve followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes! <3 <3
Prep.: 30 mins | Cook: 5 minsIngredients:
- Soak the raw cashews in boiling hot water for 30 minutes (or in lukewarm water overnight).
- Rinse the soaked cashews with water and shake through a sieve to remove any excess liquid.
- Add the soaked cashews and the rest of the ingredients into the food processor and blend until creamy – and that's all.